Pin it An elegant dessert platter featuring a medley of miniature sweets—chocolate mousse, lemon tartlet, and raspberry financier—perfect for impressing guests with a sparkling array of flavors and textures.
This dessert platter was a highlight at my last dinner party, everyone loved sampling each unique sweet.
Ingredients
- Chocolate Mousse: 100 g dark chocolate (70% cocoa) chopped, 2 large eggs separated, 30 g granulated sugar, 120 ml heavy cream, pinch of salt
- Lemon Tartlets: 100 g all-purpose flour, 50 g unsalted butter cold and cubed, 25 g powdered sugar, 1 egg yolk, 1 tbsp cold water, zest of 1 lemon, 60 ml fresh lemon juice, 50 g granulated sugar, 1 egg, 20 g unsalted butter
- Raspberry Financiers: 60 g unsalted butter, 50 g almond flour, 40 g all-purpose flour, 80 g powdered sugar, 2 egg whites, 1 tsp vanilla extract, 50 g fresh raspberries
- Garnishes: Edible gold dust or glitter (optional), fresh mint leaves, mixed berries
Instructions
- Prepare the Chocolate Mousse:
- Melt the chocolate over a bain-marie or in the microwave. Cool slightly. Beat egg yolks with half the sugar until pale. Stir in melted chocolate. Whip cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, add remaining sugar, and beat to stiff peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites. Spoon into small glasses& chill for at least 2 hours.
- Bake the Lemon Tartlets:
- Mix flour, powdered sugar, and butter to coarse crumbs. Add yolk and water& knead until dough forms. Chill 30 min. Roll dough, cut circles, and press into mini tartlet molds. Prick bases and bake at 180°C (350°F) for 12 minutes. Cool. For filling, whisk egg, sugar, zest, and lemon juice. Cook over low heat until thickened. Stir in butter. Fill cooled shells& chill until set.
- Make the Raspberry Financiers:
- Brown the butter until golden and nutty, then cool. Mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla, then cooled butter. Divide batter into mini muffin pans& press a raspberry into each. Bake at 180°C (350°F) for 15 minutes. Cool.
- Assemble the Dessert Plate:
- Place one chocolate mousse, one lemon tartlet, and one raspberry financier on each plate. Garnish with gold dust, fresh mint, and mixed berries for a sparkling effect.
Pin it This dessert always brings a smile to my family& we enjoy sharing it on special occasions.
Notes
Pair with a sweet sparkling wine or Moscato dAsti for best flavors.
Required Tools
Mixing bowls, hand mixer or whisk, small tartlet molds, mini muffin pan, saucepan, piping bag (optional).
Allergen Information
Contains Eggs, dairy, wheat (gluten), almonds (nuts). Check chocolate and butter labels for possible traces of other allergens.
Pin it Serve chilled and garnish last minute to maintain freshness and sparkle.
Recipe FAQs
- → How do I achieve the perfect texture for chocolate mousse?
Melt the chocolate gently and fold whipped cream and beaten egg whites carefully to maintain airiness, ensuring a light and creamy texture.
- → What’s the best way to prevent lemon tartlet dough from shrinking?
Chill the dough for at least 30 minutes before rolling and baking; this helps relax the gluten and prevents shrinkage during baking.
- → Can I use other berries instead of raspberries in the financiers?
Yes, blueberries or blackberries work well as substitutions, offering a different but complementary flavor to the nutty base.
- → How do I brown butter correctly for raspberry financiers?
Melt butter over medium heat, stirring often until it turns golden and releases a nutty aroma; then remove from heat immediately to avoid burning.
- → What is the purpose of edible gold dust in the plating?
Edible gold dust adds a sparkling, festive appearance that elevates the visual appeal without altering flavor.
- → Can the mousse be prepared ahead of time?
Yes, chilling the mousse for at least two hours allows it to set perfectly and enhances the flavor and texture.